3 种烹调方式下马铃薯风味化合物组分构成的品种间差异比较
李凯峰,周远平,王琼,郭华春
Comparison of Volatile Components of Six Potato Cultivars Cooked by Three Different Methods
LI Kaifeng, ZHOU Yuanping, WANG Qiong, GUO Huachun
食品科学 . 2020, (20): 159 -166 .  DOI: 10.7506/spkx1002-6630-20190919-247